Chicken a La Can Can
Indulge in the rich, French-inspired flavors of Chicken a La Can Can, a comforting one-skillet dish that's perfect for weeknight dinners or elegant entertaining. Bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a luxurious sauce made with white wine, earthy mushrooms, fragrant garlic, and a touch of Dijon mustard for depth. A splash of heavy cream adds velvety smoothness, while fresh thyme infuses a herbaceous aroma that ties it all together. Finished with a sprinkle of fresh parsley, this savory masterpiece is best served alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up every irresistible drop of sauce. Simple to make yet bursting with gourmet appeal, this recipe elevates your dinner table with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 8 ounces Mushrooms (sliced)
- 1 cup White wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon Dijon mustard
- 2 sprigs Fresh thyme
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season both sides of the chicken thighs with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden brown, about 5-6 minutes. Flip and cook for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the onions and cook until softened, about 3-4 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Add the mushrooms to the skillet and sauté until they release their liquid and begin to brown, about 5-7 minutes.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
Stir in the chicken broth, heavy cream, Dijon mustard, and thyme sprigs. Mix well until the sauce is smooth and combined.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Discard the thyme sprigs. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the chicken hot, garnished with freshly chopped parsley. Pair with mashed potatoes, rice, or crusty bread to enjoy the sauce.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3829 mg | 166% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.0 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
